Imagine twirling your fork into a plate of perfectly cooked pasta, adorned with golden chanterelles and earthy mushrooms that transport you straight to a lush woodland kitchen. This isn't just another pasta recipe - it's a culinary journey that transforms simple ingredients into an extraordinary dining experience. Whether you're a mushroom lover or a curious home chef looking to elevate your cooking game, this Italian-inspired dish promises to tantalize your taste buds and impress even the most discerning food enthusiasts.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pasta
- 200g chanterelles
- 200g mushrooms
- 2 cloves garlic
- 50ml olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley
Instructions
- Clean the chanterelles and mushrooms carefully, removing any dirt or debris. Gently brush them with a soft brush or wipe with a damp paper towel. Slice the mushrooms into even pieces and roughly chop the chanterelles.
- Peel and finely mince the garlic cloves. Wash and chop the fresh parsley, setting aside some leaves for garnishing.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Add the sliced mushrooms and chanterelles to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
- Season the mushroom mixture with salt and freshly ground black pepper to taste. Reduce heat to low and keep warm.
- Drain the cooked pasta, reserving about 1/4 cup of pasta water. Add the pasta directly to the skillet with the mushrooms.
- Toss the pasta with the mushrooms, adding a splash of reserved pasta water if needed to help the sauce coat the pasta evenly. Sprinkle with chopped parsley.
- Serve immediately, garnishing with additional fresh parsley leaves and a drizzle of olive oil if desired.
Tips
- Mushroom Cleaning: Never wash chanterelles and mushrooms directly under running water. Instead, use a soft brush or damp paper towel to gently remove dirt to preserve their delicate texture and flavor.
- Garlic Technique: When sautéing garlic, watch it closely. Those 30 seconds can make the difference between fragrant and burnt, which can ruin the entire dish's flavor profile.
- Pasta Water Magic: Always reserve some pasta water before draining. The starchy liquid helps create a silky, clingy sauce that beautifully coats every pasta strand.
- Heat Control: Use medium-high heat when sautéing mushrooms to achieve that perfect golden-brown color and develop deep, rich flavors.
- Fresh Herb Finishing: Add chopped parsley at the end to maintain its vibrant color and fresh flavor. It also adds a beautiful visual appeal to your dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: g
Cholesterol: 5mg
